Pasta Fagioli Soup Recipe too good not to try

pasta

🥗Healthier: whole grain pasta

💰Cheaper: ditalini

Whole grain pasta increases fiber content.

canned beans

🥗Healthier: dried beans

💰Cheaper: canned chickpeas

Dried beans are often cheaper and healthier.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water

Homemade broth enhances flavor without extra cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

Chop and dice one small onion.

Cut three celery sticks in half lengthwise and then chop into bite-sized pieces.

Remove the leafy part of fresh thyme and chop, reserving two teaspoons.

Grab three leaves of fresh basil, roll them up, and chop into ribbons.

Measure out two teaspoons of oregano, using fresh if available.

Chop four cloves of garlic.

In a Dutch oven, heat two tablespoons of olive oil.

Add the chopped onions to the pot and sauté for about three minutes.

Add two pounds of ground beef to the pot, browning it and draining excess grease if necessary.

Add the chopped celery and garlic to the browned beef.

Chop two to three fresh carrots or use a 16-ounce bag of frozen carrots and add them to the pot.

Season with salt and pepper to taste.

Add the reserved thyme and oregano to the pot.

Add one 14.5 ounce can of petite diced tomatoes, one 8 ounce can of tomato sauce, and one tablespoon of granulated sugar to the pot.

Pour in one whole 32 ounce container of beef broth.

Rinse and drain kidney beans and Great Northern beans, then add them to the pot.

Add one small can of tomato paste to the mixture and stir well to combine.

Let the mixture come to a light simmer, then cover and cook on low heat temporarily.

Boil water in a separate pot and add one teaspoon of salt and one teaspoon to one tablespoon of olive oil.

Add one box of ditalini pasta to the boiling water and cook al dente according to the box directions (about 10 minutes).

Once the pasta is done, add it to the soup pot and mix well.

If desired, add more beef broth for a soupier consistency or add water if broth is unavailable.

Let the soup sit for about two minutes before serving.

Top the soup with fresh parsley and serve with bread on the side for dipping.

Garnish with fresh parmigiano cheese and additional parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens